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• Put a pan of water on to boil with a steamer above. When boiling, lower the eggs into the water and steam the asparagus above for 8 mins.

• Meanwhile, gently toss all the other ingredients together and arrange on plates or in rigid containers. Plunge the eggs into cold water to cool them a little, then peel and quarter. Add the eggs and asparagus to the tuna salad. Keep in the fridge for 2 days.

2. Chinese Poached Chicken & Rice

Ingredients required for Chinese Poached Chicken & Rice

• Large piece of ginger, 1tbsp finely grated, the rest sliced

• 3 garlic cloves

• 1tsp black peppercorns

• 1tbsp soy sauce, plus 2-3tsp (optional)

• 8 chicken legs

• 3tbsp sesame oil

• 2 bunches of spring onions, chopped

• 4 pak choi, halved

• cooked long-grain rice to serve

How to make Chinese Poached Chicken & Rice

• Put the sliced ginger, the garlic, peppercorns and half the soy in a large pan with the chicken legs. Add enough water to cover, and season with a little salt. Bring to the boil, then reduce to a low simmer, put on the lid and poach for 30 mins.

• Meanwhile, heat a pan and add the sesame oil and spring onions. Soften for 1 min, then remove from the heat and stir in the grated ginger and remaining soy sauce to make a relish.

• When the chicken is ready, remove from the pan, set aside 4 of the legs and chill for tomorrow. Add the pak choi to the poaching liquid and cook for 3-4 mins. Strain the poaching liquid to remove the ginger, garlic and peppercorns, reserving the liquid. Pull the skin from the remaining 4 chicken legs and discard. Tear the meat into thick pieces. Serve in bowls with rice, the pak choi, a ladle of the hot chicken broth, the spring onion relish and extra soy sauce, if you like.

3. Apple & Sultana Porridge

Ingredients required for Apple & Sultana Porridge

• 100g porridge oats

• 500ml skimmed milk

• 4 apples, cored and diced

• 100g sultana

• 1tbsp brown sugar to serve

How to make Apple & Sultana Porridge

• Put the oats and milk in a small pan and cook, stirring, for 3 mins until almost creamy. Stir in the apples and sultanas, then cook for 2 mins more or until the porridge is thick and creamy and the apples just tender. Ladle into bowls, sprinkle with sugar and eat immediately.

4. Rhubarb Crumble Muffins

Ingredients required for Rhubarb Crumble Muffins

• 175g caster sugar (muffin mix)

• 175g rhubarb, halved lengthways then diced (muffin mix)

• 2tbsp sunflower oil (muffin mix)

• 1 egg (muffin mix)

• 1tbsp vanilla extract (muffin mix)

• 125ml buttermilk (muffin mix)

• 200g plain flour (muffin mix)

• 1tsp baking powder (muffin mix)

• 1tsp bicarbonate of soda (muffin mix)

• 50g light muscovado sugar (topping)

• 50g plain flour (topping)

• 25g porridge oats (topping)

• 1tsp ground cinnamon (topping)

• 50g butter (topping)

How to make Rhubarb Crumble Muffins

• Heat oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.

• Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb (don’t worry if it’s a little bit juicy). Now, add the flour, baking powder and bicarbonate of soda and stir well.

• Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.

5. Turkey & Avocado Toast

Ingredients required for Turkey & Avocado Toast

• 1 avocado

• Juice ½ lime

• 2-3 small slices of ciabatta bread

• 100g turkey slices

How to make Turkey & Avocado Toast

• Halve and stone the avocado then scrape out the flesh into a bowl. Squeeze in the lime, season, then mash roughly with a fork. Toast the ciabatta, spread with mashed avocado, top with turkey and finish with ground black pepper.

• Toast the chillies in a hot dry frying pan for a few moments (they will puff up a bit), then remove. Deseed and stem chillies, and soak in boiling water for 15 mins. Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic, season and cook for about 5 mins or until softened. Add the chipotle paste, reconstituted chillies, cumin, stock and tomatoes. Sauté for 5 mins, then purée until very fine in a blender. Pour back into the pan and bring to the boil. Reduce the heat and simmer for 10 mins. When close to eating, add the prawns, fish fillets, clams and potatoes. Place a lid on top and cook for 5 mins over a medium-high heat. Add the lime juice and serve with lime wedges, avocado, coriander, red onion and tortilla chips for sprinkling over.

7. Stir Fried Curly Kale with Chilli & Garlic

Ingredients required for Stir Fried Curly Kale with Chilli & Garlic

• 1tbsp olive oil

• 200g bag of curly kale

• 2 garlic cloves, finely sliced

• 1 red chilli, deseeded and sliced

How to make Stir Fried Curly Kale with Chilli & Garlic

• Heat the oil in a large wok, and then add the kale and a couple tbsp water. Season, then stir-fry for 5-8 mins, adding the garlic and chilli for the final 2 mins. When the kale is tender and a vibrant green, remove from the heat and serve.

• Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.

• Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.

9. One Pot Moroccan Chicken

Ingredients required for One Pot Moroccan Chicken

• 4 skinless chicken breasts

• 1tsp ground cumin

• 1tbsp olive oil

• 1 onion, finely sliced

• 400g can cherry tomatoes

• 2tbsp harissa paste

• 1tbsp clear honey

• 2 medium courgettes, thickly sliced

• 400g can chickpea, drained and rinsed

How to make One Pot Moroccan Chicken

• Season the chicken breasts all over with the cumin and lots of ground black pepper. Heat the oil in a large non-stick frying pan and cook the chicken with the onion for 4 mins. Turn the chicken over and cook for a further 3 mins. Stir the onions around the chicken regularly as they cook.

• Tip the tomatoes and 250ml water into the pan and stir in the harissa, honey, courgettes and chickpeas. Bring to a gentle simmer and cook for 15 mins until the chicken is tender and the sauce has thickened slightly.

10. Rhubarb & Strawberry Meringue Pots

Ingredients required for Rhubarb & Strawberry Meringue Pots

• 450g rhubarb, cut into 4cm/ 1 ½ in chunks

• 100g golden caster sugar

• Grated zest of 1 orange

• 1tbsp strawberry conserve

• 2 eggs, separated

How to make Rhubarb & Strawberry Meringue Pots

• Preheat the oven to 180C/ Gas 4/fan oven 160C. Put the rhubarb in an ovenproof dish, sprinkle over 50g/2oz of the sugar and the orange zest and stir together. Cover and bake in the oven for 35-40 minutes until tender. (Alternatively, you can cook the rhubarb with the sugar and zest in the microwave for 10 minutes on full power, stirring halfway through the cooking time, until just tender.)

• Remove the rhubarb from the oven and allow to cool slightly. Stir in the conserve then the egg yolks. Divide the rhubarb mixture between four 175ml/6fl oz ramekins. Put on a baking sheet and cook in the oven for 10 minutes until lightly thickened.

• While the rhubarb is cooking, whisk the egg whites until stiff. Sprinkle over half of the remaining sugar and whisk again. Gently fold in the rest of the sugar. Pile the meringue on top of the rhubarb to cover it completely and swirl the top. Return to the oven for 10 minutes until the meringue is puffy and golden. Serve immediately.